Homemade Rasam powder - Exclusive spice mix to flavour the most quintessential and a classic South Indian dish, Rasam. Rasam podi is quite simple and straight forward to make. To have a flavourful rasam, this is a must have in your pantry. You can read this post Instant milagu rasam to find out the origin and history of rasam.
Indian Kitchens are known for having varying spice mixes in their pantry. The uniqueness of Indian food is that every dish has its own mixture of ground whole spices. So is this spice mix that is exclusively used in preparing Rasam.
Rasam is one of the courses in a South Indian meal. It is a broth, very thin (diluted) in consistency, made from tomato or tamarindextract. It is mixed with plain rice and some veggies on the side. It is good for digestion, light on the stomach and has many health benefits.
Various types of Rasam are made throughout the South Indian states and each have their own variety of spice mix. Rasam powder recipe mentioned here is one of the versions used in Tamil Nadu. It is specifically a Tamil Brahmin recipe.
- Store the ground spice mix in a dry air tight container or jar in a cool and dark place. Always use a dry spoon to use it.
- Do not add more chillies to make rasam podi spicy. The heat from the peppercorns is the main flavouring agent here.
- You might find a zillion recipes online as each house has its own version.
- 1 cup coriander seeds
- 1/4 cup tuvar dal
- 1/4 cup black Pepper
- 1/4 cup channa dal
- 1/4 cup cumin seeds
- 20 no's Red Chillies
- 1 teaspoon fenugreek Seeds
Roast all the ingredients separately until they turn golden brown and start releasing their aroma. Roasting separately prevents from getting them burnt.
Once they cool down, grind it in a spice grinder / mixer into a smooth powder.
Shelf life for Rasam powder: Store them in an air tight container. They stay good for months.